Five-Spice Tofu with Barley and Kale

Name: Five-Spice Tofu with Barley and Kale
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 c. pearled barley; salt; 1 box block extra-firm tofu; 2 tbsp. grapeseed oil or coconut oil; 2 tsp. toasted sesame oil; 1/2 tsp. Chinese five-spice powder; 4 scallions; Freshly ground pepper; 1 stalk lemongrass; 4 1/2 c. shredded Tuscan kale; 1 1/2 tbsp. prepared horseradish; 2 tbsp. tamari or soy sauce; 2 tbsp. seasoned rice vinegar; 2 tbsp. sweetened shredded coconut; 1 tbsp. sesame seeds; 2 tbsp. cilantro

Published: Jul 16, 2012

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Yields:

Cook Time:

45 mins

Total Time:

1 hr 15 mins

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In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. "Barley has a nice chew that is delicious with spiced tofu," says Forte. "Quinoa or farro would also work well." Slideshow: Great Barley Recipes

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Ingredients

1 cup pearled barley
salt
1 box block extra-firm tofu
2 Tbsp. grapeseed oil or coconut oil
2 tsp. toasted sesame oil
1/2 tsp. Chinese five-spice powder
4 scallions
Freshly ground pepper
1 stalk lemongrass
4 1/2 cups shredded Tuscan kale
1 1/2 Tbsp. prepared horseradish
2 Tbsp. tamari or soy sauce
2 Tbsp. seasoned rice vinegar
2 Tbsp. sweetened shredded coconut
1 Tbsp. sesame seeds
2 Tbsp. cilantro

Directions

1. Step 1In a saucepan, cover the barley with 2 cups of water, add a pinch of salt, and bring to a boil. Cover and simmer over low heat until the barley is just tender, about 25 minutes.
2. Step 2Cut the tofu into 1-inch cubes. In a large nonstick skillet, heat 1 tablespoon of the grapeseed oil with the sesame oil until shimmering. Add the tofu and five-spice powder and cook over moderately high heat, stirring, until lightly browned, 7 minutes. Add the scallions and cook for 1 minute. Season with salt and pepper and transfer the tofu to a plate.
3. Step 3Add the remaining 1 tablespoon of grapeseed oil to the skillet. Add the lemongrass and cook over moderately high heat for 1 minute. Add the kale and cook, stirring, until wilted, about 2 minutes. Add the barley and cook for 1 minute. Add the horseradish, tamari, and vinegar and cook, stirring, until the pan is nearly dry, about 2 minutes.
4. Step 4Transfer the barley and kale to a platter. Top with the tofu, toasted coconut, sesame seeds, and cilantro. Serve right away.
  
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